Lemon Beer Punch (1960s)

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READY IN: 20mins
Recipe by Chocolatl

A Puerto Rican punch adapted from The Spice Cookbook and credited to Berta Cabanillas and Carmen Ginorio. The original called for 1 cup of lemon juice and "all the rinds." One lemon should produce about 3-4 tablespoons of juice.

Ingredients Nutrition


  1. Juice the lemons, reserving the rinds. There should be about a cup of juice.
  2. Combine sugar and water in a saucepan.
  3. Bring to a boil.
  4. Add lemon rinds.
  5. Remove from heat, cover, and let stand 5 minutes.
  6. Remove lemon rinds and discard.
  7. Cool syrup.
  8. Mix syrup, lemon juice and grapefruit juice.
  9. Pour into a punch bowl over ice.
  10. Add beer.
  11. Float lemon slices studded with cloves on top.

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